I have exciting news. In addition to having my book published, I might be moving to London! I have been super busy trying to get everything all situated. I have been applying to jobs over there in management positions, some of them I was asked to apply for. For those of you who do not know, some of my cousins live in England and some of my ancestors are from that area. I would dearly love to be able to go visit family and see the places were my family once lived. My family is a close knit family even though we live pretty much all over the globe. I just got a package from my cousins in Canada the other day. Where I live we cannot get the commemorative Royal Baby Carriage PANDORA charm. My super amazing cousins were able to snag me one and shipped it to me. I also went to visit my aunt last weekend and got my Miss Hedgehog charm. This is another reason for my posts being delayed. My aunt has not been in good health recently and we’ve been worried about her. Also, I have had some dental work done and that has been a not so welcome treat. I hope to be getting back on my posting schedule though. Fingers crossed.
Anyways, today’s recipe that I am sharing with you is a Sour
Cream Coffee Cupcakes. It is quite delicious
and incredibly moist! I like it with chocolate
frosting and I will post that soon! No
worries. On with the recipe!
Ingredients
·
2 ½ cups of unbleached all-purpose flour· 1 ¼ teaspoons of baking powder
· 1 ¼ teaspoons of baking soda
· 1 ¼ cup of vanilla sugar
· ¾ cup of softened butter, NOT margarine
· 3 large eggs
· 1 teaspoon of pure vanilla extract, I have found that the artificial extract makes this recipe taste a little funny
· 1 ¼ cups of low fat sour cream
Directions
·
Preheat your oven to 350⁰F· Line your cupcake pan with the cupcake papers
· In a small mixing bowl, combine your flour, baking powder, and baking soda then set aside
· In a large bowl beat the butter and vanilla sugar until it is fluffy and light
· Add the eggs one at a time and mix well between each egg added
· Add the vanilla and mix well
· Mix in the flour mixture and sour cream alternating between the two until it is fully incorporated
· Fill each of the cupcake papers until they are about ¾ of the way full
· Bake for about 20 to 25 minutes or until a toothpick inserted in the middle comes out clean
I hope you all like this recipe and find it delicious! Try mixing different types of frosting with
this recipe for something a bit different.
As I said above I will be posting the recipe for chocolate frosting a
little bit later. Also, below is a link
to my book if you all would like to purchase it. For some reason when the book was formatted
it caused some strange errors that were not there in the finished
manuscript. I apologize for that. Hopefully when the second book in the series
comes out and the new edition of this first one is released it will resolve
itself. Anyways, enjoy!
Fractured Bottles
Fractured Bottles for Kindle
